oxtail mac and cheese with sauerkraut
This is delicious. Make it, you won't be disappointed.
prep time
10 Min
cook time
3 Hr
method
Bake
yield
4 serving(s)
Ingredients
- OXTAILS
- 2 oxtails, about 4 lbs
- salt and pepper
- 1 medium onion, chopped
- 6 cloves garlic, left whole
- 2 cups good red wine
- 2 cups beer
- 1 sprig rosemary
- 2 teaspoons chili crisp
- 2 tablespoons chili sauce
- 1 cup sauerkraut, drained
- MAC & CHEESE
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups heavy cream
- 4 cups cheese blend, I used cheddar, Manchego, Monterey jack
- 4 cups dry pasta of choice, I used penne
- salt and pepper
How To Make oxtail mac and cheese with sauerkraut
-
Step 1Preheat oven 275 degrees. In a large pot season the oxtails with salt and pepper. Sear them in the pot on both sides and remove to a plate. Add the onion and garlic and cook for 2 minutes. Add the wine and beer and bring to a boil. Place the oxtails in the pot and add the rosemary sprigs, chili crisp, and chili sauce.
-
Step 2Cover the pot and place it in the oven, and cook for 3 hours. In the last 45 minutes. Cook the pasta in a pot of boiling salted water. Drain the pasta and set aside.
-
Step 3Place the butter in a pan and let it melt. Add the flour and make a roux. Slowly add the heavy cream. Once it's thick, add the shredded cheese and cook until the cheese is melted. Stir in the pasta.
-
Step 4Remove the oxtails from the pot and shred the meat, removing any fat. Add the sauerkraut to the meat and mix well. Serve the meat on top of the mac and cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes